In 2000, Mira Berlin travelled for the first of many trips to Palestine/Israel to see her family. It was during that visit that she had the most memorable eating experience of her life—one that she would continually try and reproduce in her own kitchen—at a tiny utilitarian hummusiya in the old city of Jaffa near Tel […]
“The future of gastronomy is being cooked up in Peru.” — Ferran Adria Renowned for its remarkable diversity, Peruvian gastronomy boasts distinctive fusions of Asian, European, African and Indigenous cuisine with a variety of unique ingredients from the jungles of the Amazon, fertile valleys of the Andes and vast coastlines of the Pacific. For this […]
2nd class added Monday March 11th Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage. At this workshop you will be making: Breakfast Sausage made with pork, sage, brown sugar, nutmeg; Polish Sausage made […]
Gnocchi are the magical lovechild of pasta and dumplings, versatile enough to be rustic and homey comfort food, or delicate and elegant special-occasion fare. Their secret lies in how easy they can be make to make from scratch, once you know how. Laura Guanti will introduce you to some of the many varieties of gnocchi, start with […]
Discover the fundamentals of sausage making with Chef Amber Farrell. Learn some tricks, get your hands dirty and have fun learning how to make 3 different kinds of pork sausage. At this workshop you will be making: Breakfast Sausage made with pork, sage, brown sugar, nutmeg; Polish Sausage made with pork, marjoram, paprika, garlic; and […]
Suzanne Barr occupies a space where many passions overlap: local community, food security, and advocacy for people of colour & LGBTQ communities. Join us for a conversation about intersectionality within kitchen culture as a woman of colour, the importance of storytelling, and understanding our positions of power and how we influence the next generation. ----- Dinner […]
Discover the unique flavours of the Western Indian province of Maharashtra – light, flavourful and sophisticated, with a hint of the tropical coast. These are special regional dishes, uncommon in restaurants, but regularly cooked in homes, presented in a modern way showcasing Chef Ketan Dongre experience working in fine dining around the world. Sabudana Vada […]
Paella is often thought of as the Spanish national dish, but it is really a speciality of Valencia, though it has countless regional variations. Named after the pan it is cooked in, this classic rice dish has five key ingredients: Spanish short-grain Bomba rice, saffron, pimentón, olive oil and a paella pan. Beyond that, there are innumerable variations […]
Take your taste buds on an around the world trip, tasting award-winning wines from California, New Zealand, Spain and Australia. Pernod Ricard wine ambassador Madeleine Legoe, in collaboration with Chef Jose Arato of Pimenton, will lead you on a 2-hour sensory journey designed to broaden your palate, highlight the complexity of the wines, and explore […]
BRUNCH POP-UP: Sat/Sun Mar 16-17 & 23-24 Avaughn Wells brings a taste of Cleveland to The Dep with this menu of American Soul Food classics remixed for brunch. “When my grandparents traveled North to Ohio, they brought their Southern flavours with them. My mother would have made some of these items; others were from my […]
